Sunday, February 28, 2010

Milk Bun

These cute little looking buns, attracted me while I was flipping through the pages. I find it looks very comforting, and I decided to give it a try.A smooth and a little chewy texture which My hubby loved a lot. I find it's best to have it as a mini sandwich bun with filling like egg and ham mayo. It has the smooth and milky taste, as well as that pillow texture. The best is the skin has the woody smell just like the french loaf. A rather interesting bun to experience.
I added some chopped onion to the ham and egg mayo. It tastes just as the sandwich that we had during our trip. For people who like it plain, it's worth having it with fermented butter ( available at Meidi-ya supermarket). It's simply awesome.
While making the dough, it took longer to rise than instructed. So I left the dough to rise in the fridge till the next morning and continue with the rest and we managed to have them as our brunch.
Salt 4g
Sugar 8g
Yeast 2g
Milk 40g
Warm Water 100g
Butter 6g
1. Mix all ingredients with stand mixer, till it becomes a rough dough.
2. Bring dough to work top and knead by hands till the dough is smooth and springy. Cover the dough and let it rise till double the volume.
3. Bring the well risen dough to work top and portion them into 8 small balls and let it rest for 10 minutes. ( cover the dough)
4. After the resting, roll the dough flat and reform them to ball shapes and pair them to make 4 pairs of buns. Let it have the last proving for about 50 minutes. Spray some water on ready bake dough, and sprinkle with some flour on top of each bun. Bake them at 200'c for 10 minute. Cool the baked buns on wire rack.

Friday, February 26, 2010

Japanese Milk

I am a glass milk bottle collector. I have been around many places to bring back milk bottles.

I love Japanese Milk. They are just different! Best if I could find the milk fat content is more than 37%. It's simply milky, rich and smooth. I often look for Hokkaido milk that's high in fat and it's all natural. Cause they also sell high fat milk which is as high as 45% fat content, but it's been added with other dairy ingredient to get the richness.

Japanese Fresh Cream

I go for fresh cream that has more than 40% fat as far as possible. It gives a more solid body after it's whipped up and it taste much better than those which are lower fat content. However, Japanese fresh cream are very delicate, as they do not have any stabilizer added , hence it got to be handled with extra care. Under beat, it will be too runny and won't get the right texture to decorate the cake. Over beat, the cream curd, and there goes the cream!
To have the best result, is to beat the cream over a bowl of ice water,


Grilled chicken and butter head salad.

Fresh mushroom and bell pepper pizza .

Chili tuna pizza.

Made pizzas for tonight's dinner. Something that me and my family not often eat. I have a crave for it this afternoon, so I decided to make them for dinner. At the same time, I made a grilled chicken and butter head salad. I must say, it was pretty satisfying meal.

Nothing too fancy. Just a can of chili tuna and some mushrooms and some veggie. All I did was just spread on the tomato sauce and mozzarella cheese.

Japanese Strawberry Short Cake

The two little figures are the cherry blossom fairies.

That's the best I could do!

With all the ingredients I bought from Japan, I guess it's best I make a Japanese strawberry short cake(s) while the ingredients are still fresh. I made two cakes this time. One is the normal strawberry short cake, and the other one with a slight touch of Cherry Blossom. How I wish our country could also have the Cherry Blossom celebration like Japan. I didn't do a good job of mixing the pink into the fresh cream. I got it too pinkie instead of the pastel pink. But I couldn't do much as I ran out of the fresh cream ,after I used up most to ice the cake.
However, I have no complain of the result of the cake. The sponge is soft and light. After I cut a piece and put on a plate, I could see the Jello effect when I give it a light shake. That's the most satisfying thing you could get after all the hard work. Many people are quite intimidated by making a sponge without any rising agent to help with the sponge texture. But it's not as 'Scary ' as what I used to think. I have tired many different recipes in the past. But I couldn't achieve the best result, till I came across the recipe from Nisshin and I adjusted the ingredients which is what I finally got it right!
Ingredients for cake sponge:
Large Eggs 3
Sugar 80g
Nisshin Violet Flour 90g
Melted Unsalted Butter 30g
Vanilla Essence 1/2 tsp
Sugar 30g } Whip together till firm.
Vanilla essence 1/2 tsp }
Enough strawberry for both sandwich and topping.
1. Mix eggs and sugar over hot water till the sugar are melted.
2. Move away from hot water and with a hand mixer or stand mixer, beat the egg in high speed till ribbon stage. Bring the speed to low and continue for another 1 minute to stabilize the air bubbles.
3. Fold in sifted flour very gently till all well blended. Mix a small portion of the batter to the melted butter and give it a good mix, then pour the buttered batter back to the egg batter and mix well.
4. Pour batter into a lined 7 inch round tin and bake in pre heat oven at 170'c for 28 minutes.
5. When the cake is baked, unmould the cake and let it cool an wire rack.
6. Decorate the cake as you wish after the cake is completely cooled.

Thursday, February 25, 2010

Organic Whole Meal Loaf

A recipe that yields a soft and light whole meal loaf, which usually not the case. After I came back from my Tokyo trip, this was my first bread I made for our breakfast. It's a recipe from one of the newly bought recipe books from Tokyo. But I used all the organic ingredients instead of the normal. I highly recommend this recipe for those who like whole meal bread and shall enjoy that light and airy bread slices. I give it a big thumbs up!!
Organic Bread Flour 180g
Organic Whole Meal Flour 20g
Organic Dried Yeast 4g
Warm Water 136g
Fine Sea Salt 3g
Organic Raw Sugar 10g
Organic Butter 15g
1. Mix all dried ingredients in mixing bowl, and use a whisk to mix them all up.
2. Add butter and water to form a dough ( by hand or stand mixer). Continue to knead the dough by hands till it's smooth and springy. Form the dough into ball shape.
3. Cover the dough with cling film and let it rise for 60 minutes or till double the volume.
4. Bring the well risen dough to work top , and give a gentle knead. Again, cover the dough and let it rest for 15 minutes.
5. After the second proving, use a rolling pin and roll the dough into rectangular shape, and roll the dough up like a Swiss roll, and put in the bread tin for final proving.
6. When the dough has reach three quarter high of the tin, bake the dough in a pre heat oven for 20 minutes at 190'c.
7. Cool the baked loaf on wire rack.

Japanese Strawberry

Fermented Butter and Flavored Chocolate Chips

Fermented butter

Flavored chocolate chips ( 2 Matcha, strawberry, orange)

German Bread Proving Basket

Coloured Tapioca

Natural Yeast and Water Roux (yeast)


Bought these three different matcha powder from different shops. Shall see what are the results I will get.

Text Set

This text set is to let us put on words and greetings on our cookies and biscuits.

Tuesday, February 23, 2010

Sweet and Pretty Looking Cakes at the Cake Shops

Chocolate Coffee Bean

These chocolate coffee bean is meant for cake decoration, when making coffee cakes.

Removeable Square Cheese Cake Tin

I have been looking for this particular tin for unbaked cheese cake. I wonder can i get it in Singapore. But I didn't want to come back with a regret, so i decided to buy it while shopping at cuoca.

Chocolate Magical Writing Pens

These chocolate base writing pens are used for writing greetings on cakes. They come in many different colours. It's such a smart idea!

Preserved Cherry Blossom and Big Red Bean

I shall try cooking the big red bean to make another Matcha loaf and Matcha Swiss roll.

These preserved Sakura are widely used in Japanese traditional pastries making or even some An Pan would use it for the topping decoration. The one on the left is dried sakura, and the one on the right is salt preserved sakura.

Cookie Cutters and Recipe Books

Mickey cookie cutters

More cookie cutters

My new additions of recipe books , that I bought from Kinokuniya Shinjuku. All the Japanese recipe books I have were from our local Kinokuniya. And It's a lot more expensive compared to buying them from Japan.

Japanese Cream Puffs

Strawberry cream Chou a la creme.
In Japan, everyone is in the mood of celebrating Cherry Blossom. So we could see Pink everywhere. Likewise, the pastries and cakes are all decorated with strawberries and in pink.

Milky cream puffs.


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